Super healthy, vegetarian fettuccine pasta packed with tons of nutrients.
Are you ready to try an incredibly tasty pasta loaded with veggies? Easy to make, ready in no time, super healthy and so colorful! It even tastes more delicious than it looks!
Here is the nutrition label for this recipe.
This pasta is packed with vitamins, especially C and A, fibers and anti-oxidants. As you can see, there are less than 450 calories for a big plate of pasta. Amazing, right? And the only fats presents are from the Parmesan cheese, which is optional, and the olive oil that, as you probably know, is one of the few "good" fat and the healthiest of the cooking oil. Olive oil is rich in mono unsaturated acid fatty, which lower the bad cholesterol and increase the good one, and seems to prevent heart diseases. This is why, as you probably have noticed, I only use olive oil in my recipes!
- 2 tablespoons of olive oil
- half onion, chopped
- 1 garlic clove, crushed
- 2 zucchini
- 1 pepper (I used half red, and half yellow pepper)
- 1 small eggplant (or half of a large)
- 2 large tomatoes (I used one yellow and one red tomatoes)
- 3 tablespoons of Parmesan cheese (optional)
- salt to taste
- 12 oz fettuccine or linguine pasta or similar
Step 1: In a large skillet, saute' the crushed garlic and the chopped onion in the olive oil for one minute. Bring a large pot of salted water to a boil, and cook the pasta when boiling.